Genovese Pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes a generous batch
Skip to ingredients
- Basil Leaves | 150 grams
- Extra Virgin Olive Oil | 1 cup
- Garlic | 2 cloves
- Parmesan Cheese | 50 grams grated
- Pecorino Cheese | 50 grams grated
- Greek Yoghurt | 200 grams
- Pine Nuts | a hand full
Method
step 1
Put all ingredients, except yoghurt and pine nuts, in a mixer or blender and blitz until the ingredients become an oily paste.step 2
Add the yoghurt and mix well until you reach a creamy consistency.step 3
Lightly mix in the pine nuts, ensuring they remain chunky and not fully ground up.
